Cholesterol Content of Market Eggs

Abstract

IN recent years, there has been some hesitancy on the part of the general public in the use of eggs due to their considerable cholesterol content. High cholesterol levels in the diet have been linked with increased incidence of atherosclerosis (Friedman, 1968). It would be beneficial to determine if factors under the control of the commercial egg producer could be used to decrease the cholesterol content of eggs on the market. The literature contains little data on the variations in the cholesterol content of eggs found in normal commercial channels. Watt and Merrill (1963) suggest a value of 550 mg. cholesterol per 100 grams of edible egg contents as an average cholesterol level of eggs usually found in the American diet. Miller and Denton (1962) found from 15.5 to 17.5 mg. cholesterol per gram egg yolk depending upon the breed of bird and season of year. This was equivalent to…